Standardization of a Chemiluminescent Method to Detect Alkaline Phosphatase in Liquid Dairy Products

摘要

Alkaline phosphatase (ALP) is a heat sensitive enzyme present in raw milk that is destroyed by conventional pasteurization temperatures and hold times. The heat destruction profile has made ALP the marker of choice for retrospectively determining proper pasteurization in dairy products. The methods to determine phosphatase in products have been improved over the past 40 years and have trended toward easier, more simple and sensitive techniques. Instrument based detection instead of colorimetric detection has led to changes in public health safety levels and adoption of more sensitive mU/L instrument based enzyme units. There has been much activity in method simplification and validating those methods at lower sensitivities and in multiple species milk based products. This document summarizes that work and in particular details the ISO-IDF standardization of the Chemiluminescent Enzyme Photo-activated Substrate method ISO 22160|IDF 209.